Ingredients
- 2 small spaghetti squash
- 17 ounces spinach
- 2 tablespoons water
- 1 tablespoon olive oil
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1/4 teaspoon chili flakes
- 1/2 lemon, zest only
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Small bunch dill
- Small bunch parsley
- 1 egg
- 3 1/2 ounces feta
- Salt and pepper
- Oil
- 1/2 cup grated cheese
- 1 teaspoon sesame seeds
Steps
- Preheat the oven to 350 degrees.
- Cut the squash in half, across the middle, then trim each end so that they can stand upright with the cut side facing upwards.
- Remove the seeds, then place upright on a baking tray and bake for 40 to 50 minutes, until the middle is soft.
- In a large pan over low heat, add the spinach and water. Put the lid on and allow it to steam for a few minutes, until wilted. Take the lid off, stir and drain.
- Allow to cool slightly and roughly chop it.
- In a large frying pan, saute the onion in olive oil until soft. Add the garlic, chili flakes, lemon zest, salt and pepper, and cook for another 2 minutes.
- Add the chopped herbs and cook until they’ve wilted, then switch off the heat.
- Add the chopped spinach and mix through, then leave to cool slightly.
- When the squash are cooked, allow to cool until you can handle them, then scoop out the flesh, leaving about 1/4 inch of flesh so the ‘bowl’ holds its shape.
- Drizzle 1 tablespoon oil over the spaghetti-like strands and season with salt and pepper, then add half of the sesame seeds and lightly toss to mix through.
- Once the spinach filling has cooled, beat the egg and add it to the spinach.
- Crumble the feta in, reserving a spoonful for the end, and mix it all together.
- Spoon one-eighth of the spinach mix into each squash bowl and flatten down gently.
- Add one-eighth of the squash to each, then add the remaining spinach and the remaining squash.
- Add a sprinkling of sesame seeds to each, and top with grated cheese and remaining feta.
- Put back into the oven for 20 minutes until heated through, then serve with salad.